Where’s my heat coming from?
Where’s my heat coming from? You might think the answer to this is obvious – the fire doh!
But not so fast – sometimes it’s the fire, sometimes the embers, sometimes the refractory material – and all those different sources mean you can do different kinds of cooking with them.
Also the different types of oven means they have different heat sources so you need to bear that in mind when you’re cooking with yours.
Do check out this week’s #woodfired weekly on our youtube channel and let us know if you have any queries.
Where’s my heat coming from?- Refractory Ovens
A refractory oven like our Bushmans will store heat in its walls and floor like a 360 degree heating element and as long as you have it well insulated, will hold the heat for some time. This will give you a long stable environment (12-18 hours) for baking and slow-cooking as well as being able to cook with fire and embers for more quickly cooked steaks, fish, pizzas of course and other flatbreads.
Where’s my heat coming from?- Steel Ovens
Our Alfa 4 Pizze Oven is made of steel with some insulation and a refractory base which means it heats up really quickly, just needs a small fire to keep the heat up and will hold the heat for 2-3 hours.
Where’s my heat coming from?- Cast Iron Ovens
Our Morso Forno is made from cast iron with a ceramic cooking floor so doesn’t keep much heat without a good bed of embers or a fire burning. Once you get to grips with it however, you can still roast smaller bits of meat and bake some breads; you just need to think through how it’s all going to work before you start cooking.
As the heat comes out of the top of the oven, we’ve been experimenting with using that heat source for cooking on – great for slow-cooked sauces and for cooking pizzas and flatbreads.